Lemon chicken soup

Recipe from: 7/1/1999 12:00:00 AM
Ingredients 5
Servings 1
Minutes 5 minutes


Serving Change
  • 1
    homemade chicken stock
  • 50
    long-grain rice
  • 2
    large egg yolks
  • 2
    ripe lemons, juice
  • fresh origanum leaves and thinly sliced lemon, to garnish


5 minutes
Bring stock to the boil. Add rice and simmer for 20 minutes. Beat egg yolks with lemon juice in a small bowl. Slowly add one cup of the soup, stirring continuously. Remove soup from heat and pour in egg mixture. Season to taste. Be careful not to allow it to boil, as it will curdle. Serve and garnish.

Read more on: soup  |  fruit


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